Slow Cooker Stuffed Pepper Soup: Hearty, Easy, and Hands-Off

Stuffed pepper soup gives you all the cozy flavor of classic stuffed peppers in a hearty, easy-to-serve bowl. Ground beef, sweet bell peppers, tomatoes, and rice simmer together in a savory broth.

This slow cooker stuffed pepper soup is a set-it-and-forget-it dinner that is also one of the most-saved slow cooker recipes on Pinterest. It is an easy stuffed pepper soup with ground beef and rice that is perfect for busy winter days.

Recipe at a Glance

Why You’ll Love This Stuffed Pepper Soup

• Tastes just like stuffed peppers without the stuffing and baking
• Hands-off slow cooker meal
• Packed with veggies, beef, and rice
• Great for meal prep and freezing
• Family-friendly and budget-friendly

Ingredients You’ll Need

• 1 pound lean ground beef
• 1 yellow onion, diced, and 3 cloves garlic, minced
• 3 bell peppers (any color), diced
• 1 can (28 ounces) diced tomatoes and 1 can (15 ounces) tomato sauce
• 4 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper
• 2 cups cooked rice
• Shredded cheddar or mozzarella and chopped parsley, for serving

How to Make Slow Cooker Stuffed Pepper Soup

1. Brown the ground beef with the onion in a large skillet over medium-high heat for 6 to 8 minutes until cooked through, then drain the fat.
2. Add the garlic and cook for 30 seconds, then transfer the beef mixture to a 6-quart slow cooker.
3. Add the bell peppers, diced tomatoes, tomato sauce, broth, Worcestershire, Italian seasoning, paprika, salt, and pepper and stir well.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the peppers are very tender.
5. Stir in the cooked rice and cook for 10 to 15 more minutes until heated through.
6. Taste, adjust the seasoning, and serve topped with cheese and parsley.

Tips for the Best Easy Stuffed Pepper Soup with Ground Beef and Rice

• Add cooked rice at the end so it does not become mushy.
• Use a mix of red, yellow, and green peppers for sweetness and color.
• Brown the beef well for extra savory flavor.
• Add a splash of vinegar or lemon at the end to brighten the soup.
• Thin with extra broth if the soup thickens as it sits.

Variations to Try: Stuffed Pepper Soup Ideas

• Use ground turkey or Italian sausage in place of beef.
• Swap the rice for cauliflower rice for a low-carb version.
• Add a pinch of red pepper flakes for heat.
• Top with sour cream and avocado for a Tex-Mex twist.

How to Store It

Refrigerate in an airtight container for up to 4 days; the rice will absorb broth, so add a splash when reheating. Freeze the soup without the rice for up to 3 months, then add fresh cooked rice when reheating.

Frequently Asked Questions

Can I use uncooked rice in stuffed pepper soup?

You can add ½ cup uncooked long-grain rice for the last hour on high, but cooked rice added at the end is easier and gives better texture.

Can I make stuffed pepper soup on the stovetop?

Yes. Simmer everything except the rice in a large pot for 30 to 40 minutes, then add the rice.

Can I freeze stuffed pepper soup?

Yes. Freeze it without the rice for the best texture and add fresh rice when reheating.

What do you serve with stuffed pepper soup?

Crusty bread, a green salad, or grilled cheese sandwiches pair perfectly.

Slow Cooker Stuffed Pepper Soup

A hearty slow cooker soup with ground beef, bell peppers, tomatoes, and rice that tastes like classic stuffed peppers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Servings: 8

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound lean ground beef
• 1 yellow onion diced
• 3 cloves garlic minced
• 3 bell peppers diced
• 28 ounces diced tomatoes
• 15 ounces tomato sauce
• 4 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups cooked rice
• Shredded cheese and chopped parsley for serving

Equipment

• 6-quart slow cooker
• Large skillet
• Cutting board and knife
• Wooden spoon
• Ladle

Method

 

1. Step 1: Brown the beef with the onion and drain the fat.
2. Step 2: Add the garlic and transfer the mixture to the slow cooker.
3. Step 3: Add the peppers, tomatoes, tomato sauce, broth, and seasonings and stir.
4. Step 4: Cook on low for 6 hours or high for 3 hours.
5. Step 5: Stir in the cooked rice and heat for 10 to 15 minutes.
6. Tip: Add the rice at the end to avoid mushiness.
7. Step 6: Serve topped with cheese and parsley.

Notes

Calories are an estimate per serving.
Freeze without the rice for the best texture.